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Subway shifts to antibiotic-free meat in U.S.

Starting in 2016, Subway’s U.S. operations will begin transition towards only serving animal proteins that have never been treated with antibiotics


The Milford, Conn.-based Subway sandwich chain has announced that in 2016, it will begin a shift to serving only protein from animals that have never received antibiotics across all of its U.S. restaurants.

Beginning in March 2016, chicken raised without antibiotics will be available to Subway customers across the U.S. The chicken transition is expected to be completed by the end of 2016. Turkey raised without antibiotics will be introduced in 2016, with a completed transition expected within two to three years. Pork and beef raised without antibiotics will follow within six years after that, with a completion goal of 2025.

“Today’s consumer is ever more mindful of what they are eating, and we’ve been making changes to address what they are looking for,” says Dennis Clabby, executive vice president of Subway’s Independent Purchasing Cooperative (IPC). “A change like this will take some time, particularly since the supply of beef raised without antibiotics in the U.S. is extremely limited and cattle take significantly longer to raise. But, we are working diligently with our suppliers to make it happen.”

“Given the size and scope of the Subway brand, this commitment is the largest of its kind in the restaurant industry,” adds Clabby. “We hope that this commitment will encourage other companies in our industry to follow our lead, and that, together, this will drive suppliers to move faster to make these important changes for consumers.”

While no specific Canadian timeline has been released for a similar initiative, the company has said it will continue to work with its suppliers in Canada and the rest of the world to make progress in this area.


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